Broccoli and Mushroom Stir Fry
User Reviews
5
Broccoli and Mushroom Stir Fry
Description
Broccoli and Mushroom Stir Fry features broccoli florets steamed briefly in a hot skillet until tender yet crisp, preserving their bright color and texture. The mushrooms are pan-seared separately over high heat until well browned and dry, intensifying their earthy flavor. Aromatics including garlic, ginger, dried chili peppers, and green onions are quickly stir-fried to release their fragrance. The sauce, made from a combination of light and dark soy sauce, vegetable broth, sesame oil, sugar, and black pepper, is mixed with a cornstarch slurry for thickening. After all components are combined and cooked to meld flavors, the result is a balanced stir fry with both crunch and deep, savory notes that deliver a satisfying vegetable dish suitable for a vegetarian meal or a side to protein dishes.
Ingredients
Sauce
- 2 tablespoons vegetable broth
- 1 1/2 tablespoons soy sauce light
- 1/2 teaspoon dark soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon black pepper ground
- 1/2 teaspoon sesame oil
Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Stir-Fry
- 1 lb broccoli , cut to bite-size florets
- Pinch salt
- 2 1/2 tablespoons peanut oil
- 1/2 lb button mushrooms , sliced
- 4 dried chili pepper Chinese variety
- 2 cloves garlic , minced
- 1 tablespoon ginger minced
- 2 green onions , sliced
Instructions
- Mix the sauce ingredients in a small bowl and set aside.
- Add the slurry ingredients in a small bowl and stir to mix well.
- Heat 1/4 cup water in a large skillet over medium-high heat until hot. When the water starts to boil, add the broccoli and sprinkle with a pinch of salt. Cover the pan and let steam for 1 minute. Uncover the pan and stir, until the broccoli is al dente and the water has evaporated. Transfer the broccoli to a big plate.
- Wipe the pan clean with paper towels and add 2 tablespoons of the oil. Turn to high heat. Add the mushrooms. Let sear for 1 minute without touching. Then flip the mushrooms, cook and stir occasionally, for 2 to 3 minutes, until the mushrooms are browned and there’s no juice left in the pan.
- Move the mushrooms to one side of the pan. Pour the remaining 1/2 tablespoon oil on the other side and add the chili peppers, garlic, ginger and green onion. Stir a few times until the chili pepper turns dark red. Then stir everything together.
- Add the broccoli back to the pan. Pour in the sauce. Stir and cook for 30 seconds. Stir the slurry mixture again until the cornstarch is fully dissolved. Swirl into the pan. Cook and stir until the sauce thickens, then transfer everything to a big plate. Serve hot as a side or over steamed rice as a main dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 156kcal | 8% |
| Carbohydrates | 14.8g | 5% |
| Protein | 5.9g | 12% |
| Fat | 9.7g | 15% |
| Saturated Fat | 1.6g | 8% |
| Sodium | 405mg | 17% |
| Potassium | 605mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 4.3g | 9% |
| Calcium | 65mg | 7% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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